Sheet Pan Pancakes
Fluffy, buttery, sweet pancakes filled with bursting juicy berries are possible with a minimal amount of effort.
Servings: 12 servings
Calories: 223kcal
Ingredients
- 2½ cups flour
- 1½ tablespoons baking powder
- ¼ cup sugar
- ½ teaspoon salt
- 1½ - 2 cups milk
- 2 large eggs
- ⅓ cup butter melted
- 2 cups mixed berries fresh or frozen
Instructions
- Preheat the oven to 425°F. Grease a half-size sheet pan with butter or spray with baking spray. Set aside.
- Combine the flour, baking powder, sugar, and salt in a mixing bowl and whisk to combine. Add the milk and eggs and whisk just enough to combine, taking care not to overmix the batter. Add the butter and stir to mix throughout.
- Pour the batter across the prepared pan, spreading with a spatula to cover the pan evenly. Scatter the blueberries over the batter.
- Bake for 14-18 minutes until golden brown, 18-22 minutes if using frozen berries. Slice and serve with your favorite pancake toppings.
Nutrition
Calories: 223kcal | Carbohydrates: 31g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 335mg | Potassium: 161mg | Fiber: 1g | Sugar: 10g | Vitamin A: 324IU | Vitamin C: 1mg | Calcium: 187mg | Iron: 2mg